Fish Eat PanSeared Snapper Sardine Butter RestaurantStyle

Ingredients

• 2 (6-ounce/170g each) snapper fillets, skin on, scaled
• 1 tablespoon/15ml olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons/30g unsalted butter
• 2 cloves garlic, minced
• 1 (3.75-ounce/106g) can sardines in olive oil, drained (reserve 1 tbsp of the olive oil)
• 1/4 cup/60ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1/4 cup/60ml chicken broth (low sodium)
• 2 tablespoons/30ml lemon juice, freshly squeezed
• 2 tablespoons/30g cold unsalted butter, cut into small cubes
• 1 tablespoon/15ml chopped fresh parsley
• Pinch of red pepper flakes (optional)
• 1 cup/30g chopped kale, stems removed
• 1 teaspoon/5ml olive oil
• Pinch of sea salt